Another vegetable dish you asked? Yes! I have always been the type of daughter who listens to her Mama, especially when it comes to easy and sound advice. It’s only been a few days but just by eating less rice and more vegetable, I already feel better. Maybe it’s all in my head, but my middle area seems a little flatter also, that’s very encouraging! I know I’ve posted stir fry Chinese Broccoli recipes from last year, but they always involved additional meats or protein, this one is just a straight forward vegetable dish, and man was it good!
1 pound of Chinese broccoli (Gai Lan)
1 1/2 tablespoons cooking oil
3 whole garlic cloves, minced
1/3 cup vegetable stock
1 tablespoon Chinese rice wine (or dry sherry)
1/4 teaspoon sugar
1 inch of fresh ginger, cut into 1/8″ coins and smashed with side of cleaver
3 tablespoons oyster sauce
1/2 teaspoon sesame oil
To wash the gai lan, trim 1-inch from the ends of stalk and discard. In large wok or pan (large enough to hold all stalks), heat just 1 tablespoon of the cooking oil over medium heat. When the oil is just starting to get hot (the garlic should sizzle upon contact) add the minced garlic and stir frequently. While the garlic is toasting, in a small bowl mix the stock, wine and sugar and set aside.
Turn the heat to high and add the ginger, fry for 30 seconds. Add the gai lan stalks and use your spatula to scoop up the oil so that every stalk has been bathed with the ginger/garlic-infused oil for 30 seconds.
Pour the stock mixture into the wok and immediately cover the wok with a tight fitting lid. Turn the heat to medium and let the vegetable steam for 3-4 minutes, until stalks can be easily pierced with a paring knife or fork.
Remove the gai lan to a plate, leaving any remaining stock mixture in the wok. If you want, pick out and discard the ginger coins. To the wok, add the oyster sauce and sesame oil and bubble and thicken on high for 1 minute. Pour the sauce mixture over the gai lan and serve.
Recipe from Steaming Kitchen